Maharashtrian Kanda Poha by Delicious Recipe

Kanda poha is a very common breakfast in Maharashtra. People love to have this in the mornings or in the evenings as a snack. Kanda poha is very simple and easy to make and takes less than 10 minutes. What’s better than a quick, healthy, and delicious breakfast. You can check my Poha Cutlet Recipe, and Masala Poha Recipe too.

Maharashtrian Kanda Poha

Ingredients

• 1½ cup poha/flattened rice
• 1 onion medium
• 12-14 curry leaves
• 2 green chili
• ¼ cup of raw peanuts
• 1 teaspoon mustard/rai seeds
• ¼ teaspoon turmeric/Haldi powder
• 2 tablespoons refined oil
• 1 teaspoon sugar
• Fresh coriander for garnishing
• salt to taste

Steps In Making Kanda Poha

• In a sieve or a colander add poha and rinse it thoroughly with water.
• Now add some sugar and gently give it a mix. Let the poha rest for some time, till we prepare the rest of the ingredients.
• In a pan over medium flame, add raw peanuts and dry roast them for 3-4 minutes or until it turns aromatic and gets a light golden color.
• Transfer the peanuts in a bowl and in the same pan add oil and once it turns hot add the mustard seeds and once they pop add chopped onions and saute them for a minute.
• Now add some curry leave and saute for another 2-3 minutes or until the onions get a light golden color.
• Add turmeric and cook for a minute. Finally, add the roasted peanuts and bloomed poha and gently give it a mix. Don’t over mix else the poha might break.
• Cover it with a lid and cook for 2 minutes on low-medium flame.
• Once done, top it with some fresh coriander and lemon juice and serve hot.

 Recipe Notes

• After washing the poha let it rest in a sieve or a colander, so all the excess water is drained. Else the poha will become soggy.
• The traditional Kanda poha has only onions in it but you can add any vegetables of your choice like finely chopped carrots, capsicum, boiled peas, potatoes, etc.
• Cover and cook the poha only for 2 minutes, if you overcook it then it will become dry.
• Never cook the poha on high flame, else it might become dry.
• While serving you can top the kandha poha with aloo/besan bhujiya along with fresh coriander and lemon juice.